Recipe Centre

Roast chicken stuffed with almonds

Ingredients
2 kg whole chicken
STUFFING
100 g ground almonds
25 g breakfast oats, soaked in
50 ml milk until soft
60 g butter, softened
2 jumbo eggs
1 ml ground ginger
5 ml freshly grated ginger
salt and milled pepper to taste

Method:
STUFFING: Mix all ingredients in a bowl and refrigerate, covered, until firm. Place stuffing in stomach cavity of chicken (or insert under loosened skin of chicken breasts). Roast whole chicken at 180 ºC for 25 minutes for every 500 g, plus and extra 15 minutes at end; or roast breast fillets for 10 to 20 minutes at 200 ºC, or until crisp. Remove from pan and keep warm. Add a little stock or water to pan juices and reduce, stirring, over high heat to make a gravy. Serve chicken with cinnamon pilaff rice (see recipe) and gravy.

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